Skillet Eggplant, Kale and Beans
Ready In: 45 mins
Serves: 4-6
Ingredients
- 1 eggplant
- 1 bunch kale
- 1 sweet onion
- 2 garlic cloves
- 1⁄4 cup olive oil
- 1 teaspoon fennel seed
- 1 teaspoon seasoning salt
- 1 teaspoon dried sage
- 1 teaspoon oregano
- 1 cup vegetable broth
- 1⁄2 cup marinara sauce
- 1 (15 ounce) can cannellini beans
- salt and pepper, to taste and as needed
- 1⁄4 cup balsamic vinegar
Directions
- Cut eggplant in quarters then into thin, bite size slices.
- Chop the kale and descard the tough bottom part of the stems.
- Cut onion into quarter and then slice thin.
- Chop garlic.
- Warm olive oil over medium heat in a large skillet (I use an electric one).
- Add onion and a little salt. The salt will keep the onion from getting too brown too quick.
- Cook until it gets soft and starts to brown and then add the eggplant, kale and garlic.
- Stir and add the fennel, seasoned salt, sage and oregano.
- Stir to combine and when the garlic starts to lightly brown add the broth.
- Let bubble and stir until all the liquid evaporated then add the marinata sauce.
- Stir to combine and warm sauce.
- Drain the beans and rinse well. Add the beans and stir gently. Cook to warm through.
- Remove from heat and toss well with the balsamic vinegar.
- Serve hot.
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